Tuesday, December 17, 2013
"SUGAR" KISS COOKIES
"SUGAR" KISS COOKIES
These cookies are a copycat of the traditional sugar cookies. They spread nicely, so leave enough room, or they will run into each other and their otherwise nice round shapes will be spoiled. These are one of very few of my low-carb cookies that taste best at room temperature. This is a very crazy-busy time of year. Hope all of you are managing to get things done by prioritizing and leaving things that are not entirely essential to do. The malls and stores here are milling with people. Yikes!
Most of my cookie recipes do not require xanthan gum or gelatin, however, if you do try the bake mix in your own cookie recipes, to be on the safe side, use one of them. Follow instructions given with the bake mixes. The beauty of having a low-carb, gluten-free bake mix, is that you can still make your own favorite cookie recipes or whatever, by substituting it for white flour.
1 cup butter, softened (250 mL)
3 egg yolks
Sugar substitute with bulk to equal
1 cup sugar* (250 mL)
Liquid sweetener to equal 1 cup (250 mL)
1 tsp baking soda (5 mL)
1 tsp cream of tartar (5 mL)
1 tsp vanilla extract (5 mL)
21/4 cups Gluten-Free Bake Mix 2 (560 mL)
Sugar-free chocolate chips (optional)
Preheat oven to 300°F (150°C).
In food processor with sharp blade, or in bowl with electric mixer, process butter. Add egg yolks, sugar substitute with bulk, liquid sweetener, baking soda, cream of tartar and vanilla extract; process. Add Gluten-Free Bake Mix 2; process. Place dough in freezer 15 minutes. Using 11/2 tsp (7 mL) of cookie dough form balls. Place fairly widely spaced on ungreased cookie sheets. Place 1 chocolate chip in the center of each cookie ball, if using. Bake on upper middle shelf (i.e. one rung from top rung) 15 minutes, or until light brown underneath. Cool on cookie sheets 5 minutes. Using thin, metal spatula, transfer to wire rack to further cool. These cookies are great served at room temperature.
Helpful Hints: I used Natural Mate® granular sucralose/erythritol blend (also have the stevia version) available on Amazon.com for the sugar substitute with bulk. However, use what you have on hand like Swerve® or Steviva blend® or Truvia® .
Yield: 60 cookies
0.8 g protein
4.7 g fat
0.9 g net carbs
Labels: Cookies and Squares